Persinnamon Freezer Fudge

I love the texture of this chocolate vegan freezer fudge that seems to be a family favorite in our house.  However, with Winter brewing, and persimmons and warming spices all around, I was inspired to try this new fudge idea, and also find an alternative to using cacao. For my taste buds it turned out oh-so-good! It makes a wonderfully light, refreshing and unique snack … meal … or dessert! Persimmons come around late fall, early winter, bringing sweet juicy goodness to the season. I hope you will try it, and would love to hear how it turned out for you!


Persinnamon Freezer Fudge

Vegan, Raw, No Fat


3 ripe & juicy Persimmons, skins removed

7 medjool dates, pitted

1-2 tsp cinnamon

1/4 tsp nutmeg

1/4 all spice (optional)


Blend persimmons in a high speed blender (like a Vitamix) until smooth.  Add the dates and spices and blend until thick and creamy.  Transfer to an 8×8 baking pan lined with parchment paper or wax paper.  Set in freezer until frozen (4-6 hours).

Remove from freezer and allow to slightly thaw for 5-10min. Cut into squares or rectangles and enjoy for up to 2-3 weeks! Cover while storing in freezer to prevent freezer burn.

Optionally, store this combination in a jar in the refrigerator as a pudding or dip.

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About Me

I’m Jane, the creator and author behind this blog. I’m a minimalist and simple living enthusiast who has dedicated her life to living with less and finding joy in the simple things.

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